I’ve been spending my days soaking up the sun, splashing in the pool, and generally trying not to wear anything but my swimsuit all day – rough life, I know! What do I want after a long day in the sun? A fresh, light, COLD, salad. This one will hit the spot.
My own version of this salad came from a fantastic dinner at The Wayfare Tavern in San Francisco. Michael and I went out for date night and had an amazing dinner. The first thing that caught my eye (besides the rhubarb and whiskey cocktail!) was the Fig and Melon Salad. I don’t know about you, but there are certain things on a menu that ALWAYS peak my interest. As I scan a new menu for the first time I am always looking for some “key words.” You know, those certain foods that make you want to order a dish no matter what else in involved. For me, one of those key words is FIG.
I just love these tiny pouches of heaven. I can eat them by the bushel. Or in a delicious salad…with crisp, fresh, juicy melon.
The original salad at Wayfare Tavern included pork belly croutons. Let me just give you a minute to let that sink in…Pork. Belly. Croutons. They were every bit as good as they sound. But pork belly croutons are really a “going out for a nice dinner once in a while” type thing. So, for my version I added some salty blue cheese and topped it with this honey vinaigrette. It might not be quiiiite as special as crispy chunks of pork, but it is still pretty darn good!
|Fig and Melon Salad||
- 6-8 cups mixed greens (about 1 bag)
- 4 figs, quartered
- 2 cups honeydew melon,peeled and cubed
- 1/4 cup blue cheese
- Honey Vinaigrette (see link for recipe)
- Spread greens on a salad plate
- Top with quartered figs and cubed melon
- Sprinkle with blue cheese
- Drizzle with honey vinaigrette